Ingredients
Method
Cook and rinse the orzo
- Cook orzo pasta according to package directions until tender, then drain. Rinse under cold water to cool quickly and stop cooking so the pasta stays separate.
Make the lemon vinaigrette
- Whisk together olive oil, lemon juice, lemon zest, minced garlic, salt, and pepper until smooth and fragrant. Stop when the mixture looks evenly blended.
Toss the salad
- Combine orzo, cherry tomatoes, cucumber, red onion, parsley, and mint in a large bowl. Mix just until evenly distributed so herbs stay bright.
- Pour the lemon vinaigrette over the salad and toss to coat thoroughly. Continue tossing for 30 seconds to 1 minute until everything is lightly glossy.
Chill and finish
- Refrigerate the salad for at least 1 hour. Chill until the orzo is cold and the flavors have melded.
- If using, top with crumbled feta and serve chilled. Add feta right before serving for the best texture contrast.
Notes
For the cleanest bite, rinse the orzo thoroughly under cold water and then let it drain well before mixing. Store covered in the refrigerator for up to 3 days; add feta only when serving if you want it to stay from softening. Freezing is not recommended. For a dairy-light option, use feta alternatives or omit feta and add an extra pinch of salt and a squeeze more lemon juice for balance.